Green Thai Veggie Curry
Prep Time:
20 Minutes
Serves:
4 Servings
Cook Time:
50 Minutes
Author
Krystal Roberts
About the Recipe
This green Thai veggie curry is rich, spicy, and packed with vegetables. Roasted butternut squash and crispy mushrooms add texture, while coconut milk and green curry paste create a bold, creamy sauce.
Ingredients
- 2–3 tbsp green curry paste
- 6 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can full-fat coconut milk
- 2 cups vegetable broth
- 2 tbsp tamari or soy sauce
- 2 tbsp sugar, or to taste
- 1 butternut squash, cubed
- 500 g mushrooms, sliced and sautéed
- 1 small broccoli, cut into florets
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- Handful of bean sprouts, optional
To Serve
- White rice
- Rice noodles
- Fresh cilantro
- Jalapeños, diced
- Thai chilies
- Dried chili flakes
Linked Recipes
Preparation
Step 1
Preheat the oven to 200°C. Add the cubed butternut squash to a baking pan and toss with oil.
Step 2
Roast until the butternut squash is soft and lightly browned on the outside. Remove from the oven and set aside.
Step 3
Heat some oil in a medium saucepan. Add the mushrooms and cook until browned and crispy, adding a little more oil and soy sauce as needed. Add sriracha if desired, then set aside.
Step 4
Heat oil in a large deep pan over medium heat. Add the curry paste and fry gently for about 10 minutes, stirring frequently.
Step 5
Add the garlic and ginger and cook briefly until fragrant.
Step 6
Add the coconut milk, vegetable broth, sugar, and tamari. Taste and adjust.
Step 7
Bring to a gentle simmer, then add the broccoli and bell peppers and cook until tender.
Step 8
Add the roasted butternut squash and sautéed mushrooms.
Step 9
Serve with jasmine rice or add rice noodles to the broth. Top as desired.
